10

May 2014

I’ll just say this up front- I am aware that there are many people who dislike lavender in food and that’s quite alright! I promise you I will not force you to make these cookies. I, on the other hand, love using lavender as a subtle ingredient. It adds a very unique flavor.

The first time I ever tried palmiers was in culinary school. We would make puff pastry from scratch and use it in an assortment of dishes, both sweet and savory. We often used leftover scraps of dough to make these cookies but since the quantity of leftovers will vary, this recipe uses fresh sheets. You can still use scraps, just keep in mind that you may have leftover sugar. While I love homemade puff pastry, I’m too lazy to make it from scratch these days. Store-bought frozen puff works perfectly well.

I buy dried culinary lavender from a local spice shop but it’s pretty easy to find online. Store it in the freezer and it will keep its flavor forever. I think I’ve had this batch for three years. It still works.

Vanilla beans can be very pricy so I buy them online in bulk. Grocery stores are way overpriced! I purchase a 1/4 pound of vanilla beans online for the same price as about 6 of them at my local store.

Enjoy the cookies if you make them! I think they’ll be perfect for Mother’s Day tomorrow.

Slice the vanilla bean in half lengthwise and use the flat side of a paring knife to scrape out the seeds.

Add the vanilla seeds, sugar, lavender, and salt to a food processor and blend until the lavender is finely chopped and all of the ingredients are well combined.

Keep the puff pastry cold in the refrigerator until just before using. Remove one sheet. Sprinkle 2 tablespoons of the sugar on a clean counter and top with the puff pastry. Evenly sprinkle ½ cup of sugar on top of the puff and use a rolling pin to gently press the sugar into the dough and thin it out slightly. Draw a line down the center with a knife to serve as a guide.

Starting on one side, tightly roll the dough to the center, constantly pressing the dough to prevent air holes. Repeat the process on the other side. Wrap parchment paper or plastic wrap around the dough and freeze or chill in the refrigerator. Repeat this process with the second puff pastry sheet.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Once the dough is very cold, place one roll on the counter. Cut off a bit of each end and then carefully slice the dough into thin cookies. Place cookies on the prepared baking sheet and sprinkle half of the remaining sugar on top. Repeat with the second roll of dough.

Bake for 6 minutes or until the side facing down is caramelized. Gently flip the cookies and bake for another 3-5 minutes.

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Oh these are CUTE! You just can’t go wrong with palmiers. I have to admit I love lavender and just planted a huge pot outside of my window but I’ve never tried it in dessert. Perhaps it’s time. :-)

http://philosophyandcake.blogspot.com Baby June

Wow those are so adorable! Lavendar + vanilla sounds like a great flavor combination for tea time. :)

http://www.bakeaholicmama.com Carrie

Love love love these. I think palmiers are one of my favorites!

http://theheritagecook.com Jane, The Heritage Cook

I love palmiers and yours look delectible!

http://www.pineappleandcoconut.com Shanna@ pineapple and coconut

I need to order vanilla beans in bulk but it is SO dry here I would be afraid they would dry up before I used them up.

http://www.applesandsparkle.com/ Crystal | Apples & Sparkle

Thanks for the link for the vanilla beans, I def plan on using that in the future. I still have never used lavender in baking but I think I’d like it. ; ) This is a very pretty & refined cookie, I agree, a perfect Mother’s day treat.

http://tutti-dolci.com Laura (Tutti Dolci)

I love palmiers, these are gorgeous!

http://www.breathelighter.wordpress.com Debra

I’ve always wondered how these wonderful cookies were made. And adding lavender is a very nice touch. I’m delighted to give them a try!

Shashi @ RunninSrilankan

Love this combo – and thanks for the link to the vanilla beans – the prices on that online store are pretty phenomenal!!!

http://www.arthur-in-the-garden.com Arthur in the Garden!

Wow! Those are beautiful!

Elizebeth

Great idea to add the lavender! I’m trying these palmiers for sure!
These remind me of when I went antiquing with friends and we found this sweet tea room hidden away in the most unlikely place. They served little pieces of pound cake with lavender icing.

http://realfoodbydad.com Matt Robinson

I LOVE the flavoring in these so much! Lavender and vanilla beans, what a perfect combination.

http://www.climbinggriermountain.com Lauren @ Climbing Grier Mountain

One of my favorite combos! Stunning as always:)

Kate @ Diethood

These are the most gorgeous Palmiers I’ve seen!!

http://www.thesweet-toothlife.com Mary Frances

You have the most perfect setting for photography! And I’m glad you use lavender – its not my favorite, but it shows that you are willing to post what you love, not what others tell you to love. Lovely palmiers!

http://www.bakersroyale.com bakersroyale@yahoo.com

Love these, Jennifer. So elegant and easy to make.

http://scrummylane.com Helen @ Scrummy Lane

It’s years since I’ve had any of these, but I remember that they look and taste pretty impressive. I had no idea they were so easy to make, though! Hope life quietens down for you a little soon. I know the feeling!

http://myfridgie.com myFridgie Ⓥ

Love these! Had some the other day, they were covered in chocolate :) Was difficult to stop eating! Looking forward to try these lavender ones. x

http://www.kitchenbelleicious.com Kitchen Belleicious

i cant tell you how many times i say I am going to do palmiers and never get around to it. I should because they are so easy and so yummy especially for the kids. I must try yours and i am even going to put a stinky note on my ipad to remind myself:)) love the lavender in it